A: | 1C pearled barley (or quinoa) |
2C water | |
1/2t salt | |
B: | 3/4C pecans, chopped |
1/4C olive oil | |
C: | 1 medium carrots, cut into 1/4" dice |
2 celery ribs, cut into 1/4" dice | |
D: | 1/4C dill, chopped fresh |
1/4C shallot, finely chopped (1 large) | |
2T lemon juice | |
1. | Bring (A) to a boil in a 2 quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well |
2. | Cook (B) in oil in a large heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes. |
3. | Blanch (C) in boiling water for 2 1/2 minutes. Drain in a colander, then rinse under cold water and drain well. |
4. | Toss (A), (B), (C) and (D) in a large bowl then season with salt and pepper. |
Servings: 6
$Id: pecan_barley_salad,v 1.3 2018/05/20 16:56:05 deaven Exp $
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